Knife Skills Workshop
With Rebecca Sivak of Athens Restaurant, Cinco y Diez
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During this hands-on class, Rebecca will instruct participants on a variety of cuts and important details in knife care. Students will learn six different knife cuts and have the opportunity to practice with their own knives from home. Vegetables used in the class will be a part of a bread and chili lunch following the workshop. Class participation is $20 per person and includes demonstration and lunch of chili and locally baked bread. All proceeds will benefit Blue Ridge Women in Agriculture. Participants must register before noon on October 11th. The event will be limited to 25, so act now to reserve a spot!
Rebecca Sivak has been working in restaurant kitchens since she was 15 and in high school she competed in knife skills and other culinary competitions. In the past, she has held the position of garde manger at 5 & 10, Top Chef judge, Hugh Acheson's restaurant in Athens, GA. Currently, she is studying Business Management at the University of Georgia and working at the recently opened Cinco y Diez which is Acheson’s latest restaurant focused on farm fresh food with Latin American influence.
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Charge is $20 per person and includes a lunch of vegetarian chili and bread from Stick Boy.
Participants must register before noon on February 21st. All proceeds will benefit Blue Ridge Women in Agriculture. WORKSHOP FILLED
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